Study on Supersonic Extraction and Decolorization of Polysaccharides from Chinese Jujube

Abstract

Abstract: Polysaccharides were extracted from ZiZyphus Jujuba cv. Jinsixiaozao. Processes on supersonic extraction and decolorization were studied. Results showed that optimum extraction conditions are: sonic power ranges from 86W to 96W with extraction temperature from 45℃ to 53℃, and time 20min and stock ratio of 1:20. The best decolorant is polyamide. The content of polyamide is 4 times of crude polysaccharides, and the polyamide column is eluted with 1 column volumes of deionized water at flow rate of 0.8ml/min.

Key words: , ultrasonically assisted extraction； Chinese jujube polysaccharides； decolorization；

LI Jin-Wei, DING Xiao-Lin. Study on Supersonic Extraction and Decolorization of Polysaccharides from Chinese Jujube[J]. FOOD SCIENCE, 2006, 27(4): 150-154.

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Study on Supersonic Extraction and Decolorization of Polysaccharides from Chinese Jujube

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